Prep 20 mins
Cook 0 mins
A salad recipe that is really a keeper for those who like to mix bold flavors! Served it last night to guests that were still talking about it when we served dessert...enjoy!
- 8 pieces smoked bacon, reserve grease (fried crispy)
- 4 ounces spinach, Fresh Baby Spinach (stems removed)
- 2 fresh pears, sliced, or bite-size pieces
- 1⁄2 cup fresh blueberries (optional)
- 1⁄4 bunch fresh mint leaves, torn
- 2 ounces goat cheese, soft, crumbled
- 1⁄4 cup apple cider vinegar
- 8 tablespoons Dijon mustard
- 1⁄4 cup honey
- 4 tablespoons bacon grease, reserved
- 1⁄4 cup extra virgin olive oil
- sea salt
- fresh ground pepper
- Fry smoked bacon to cripsy stage. Remove from skillet, let cool and reserve grease for dressing; Wash and Plate Spinach (remove stems); Wash and slice pears (using red pears will add color) - arrange over the bed of spinach; Add Blueberries if desired; Tear mint leaves and add to the plates; Crumble the crispy bacon and goat cheese over top. Dressing is simple -- Add vinegar, dijon mustard and honey to blender, mix well. With blender set on low speed, add bacon grease, and add EVOO slowly to emulsify dressing. Add salt and pepper to taste' mix well on high for the last couple of minutes. Drizzle on salad, and serve.
I made this with De Anjou pears, madarine oranges, small pear tomatoes, red onion rings, and instead of Goat Cheese a nice Blue Cheese and omitted the bacon. Made the dressing as per the recipe. It was made for a very special friends Birthday dinner, and I gotta tell you not only did it receive raves from him, but was requested for the next nights dinner salad, and his lunch the next day!!! I have to tell you this is one fantastic salad and the dressing is to die for, Thank You so very much for posting this super delicious recipe.
Variations of spinach salad with warm bacon dressing have been favorites of mine since childhood. What I loved about this recipe, was the addition of fresh mint and using pears instead of apples. I could have eaten an entire meal out of this salad! We used seasoned feta in place of the chevre, as I already had it on hand. Thanks for sharing this recipe, Jan! It was very much enjoyed by all and we'll be making it again! Made & enjoyed for the Spring 2012 Pick-A-Chef event.
Excellent flavors for us. I loved the hint of mint (had to use dried as I could not afford the fresh) and used feta cheese as I don't like goat cheese. The dressing was a little tart for us so added extra honey. This is a salad that I'll use again and again with variations of veggies and fruit. Thanks for sharing. Made for PAC Spring 2012